When you are looking for the perfect comfort meal, this protein cottage cheese mac and cheese with gouda always hits the spot. It is creamy, packed with flavor and even has a boost of protein thanks to the added cottage cheese. This baked mac and cheese a little bit of a healthier take on the classic recipe, without losing out on flavor or creaminess.
If you are anything like my family and little kids, Mac and Cheese is requested SEVERAL times a week. It is meal that I know my little ones will gobble up, even when they are sick. And one that my husband and I love to eat, too. So why not add a little bit of protein to the recipe?! I added cottage cheese to my fall-forward cinnamon apple pancakes last week, and it is back again for the win! Each serving has roughly 28 grams of protein!
The Gouda cheese is the one that brings so much cheesy flavor to protein Mac and Cheese! It makes for the perfect cheese to use because it melts into a smooth and creamy cheese that also taste amazing. The cottage cheese is blended with the milk and cream cheese to help with the creamy factor but does not provide much flavor. And there is a little bit of parmesan cheese to add a slightly nutty flavor. Altogether, this recipe is not lacking on the cheese!
Why we love this baked mac and cheese recipe
Easy to make: This cottage cheese mac and cheese is actually easy to make! Although the recipe itself takes about 40 minutes from start to finish, about half of that time is it baking in the oven. And there is minimal prep work to get the mac and cheese going!
Creamy and Cheesy: A good mac and cheese needs to be creamy! The balance between the noodles to cheese sauce is key! This recipe has the perfect ratio and full of cheesy goodness! And of course, lots of cheese makes for the best mac and cheese!
Family Friendly: Just like most kids, my little ones love mac and cheese! This comfort meal is always a win with the family, and I love that it has a little added protein!
Tips and tricks to make this protein cottage cheese mac and cheese with gouda
- Make sure you are not adding too much cooked pasta to your mac and cheese. This might cause the mac and cheese to be less creamy and drier. If you have a kitchen scale, you can weigh the pasta out. If you do not have a scale, a general rule is 1 cup of dry pasta is equal to about 2 ounces. This would mean you need roughly 3 cups of dry pasta.
- Cook the pasta a little under done or al dente. The noodles will continue to cook in oven. This prevents the noodles from becoming too mushy.
- If possible, try to use freshly grated cheese instead of pre-shredded cheese. The majority of pre-shredded cheese is coated with anti-caking agents that will affect the melting and smoothness of the cheese.
- Taste the cheese sauce before adding in the pasta to check seasoning level. This will allow you to adjust the salt and pepper to your taste. And even add more paprika, nutmeg or thyme if you wish!
- This mac and cheese taste best when served immediately after baking. Although you can keep leftovers, I always find the creaminess is lost a little once refrigerated and it is hard to restore it to its full glory. If you do reheat leftovers, add a little bit of milk and a touch of olive oil or butter before microwaving. Stir the mac and cheese every minute or so until hot.
Ingredient substitutions and variations
Cavatappi Pasta: You do not have to use cavatappi pasta in this mac and cheese recipe! Feel free to switch it up and use whatever pasta you love! Elbow, bow tie and fusilli are all great options, too!
Parmesan Cheese: Pecorino Romano or asiago cheese would work as a replacement for parmesan cheese.
Fresh thyme: You can use dried thyme in place of the fresh. Use about 1 teaspoon of dried thyme in place of the fresh.
Panko: Swap out the panko for plain breadcrumbs if needed.
If you give this protein cottage cheese mac and cheese with gouda a try, let me know your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations!
From my kitchen to yours, happy cooking! I hope you love this cottage cheese mac and cheese as much my family does!
Protein Cottage Cheese Mac and Cheese with Gouda
Ingredients
- 6 oz. Cavatappi pasta or favorite pasta
- 3 Tbsp. Flour
- 2 tsp. Olive oil
- 2 C. Cottage cheese
- 1/2 C. Parmesan cheese
- 1 1/2 C. Milk
- 1/4 C. Cream cheese
- 2 Tbsp. Butter
- 2 Gouda
- 1 Tbsp. Thyme fresh
- 1/2 tsp.Paprika
- Salt and pepper
- 2 Garlic cloves minced
- Pinch of nutmeg
Panko Crumb Topping:
- 1/4 C. Panko
- 1/4 C. Parmesan cheese grated
- 1 tsp. Oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degree F.
- Bring a large pot of water to a boil. Add the pasta and cook until the pasta is al dente (the pasta should be slightly undercooked and a little firm still). Drain pasta and set aside.
- Make the panko crumb topping by mixing the panko, Parmesan cheese, oregano and salt and pepper in a bowl. Mix and set aside.
- In a blender, combine the milk, cottage cheese and cream cheese. Blend until smooth.
- Heat the butter and oil in a large sauce pan over medium heat. Once the butter is melted, add the minced garlic. Sauté for 1-2 minutes. Sprinkle in the flour and whisk together. Slowly the blended milk and cottage cheese into the saucepan, whisking continuously. Be sure to keep whisking until there are no lumps and the mixture is smooth.
- Add the Gouda and Parmesan cheese. Stir occasionally until the cheese is fully melted. Stir in the paprika, thyme, nutmeg, salt and pepper. Taste and adjust seasonings as needed.
- Stir the cooked pasta into the cheese sauce. It may be a little runny but will thicken up as it cooks.
- Pour the Mac and cheese into a 9×9 or 10×7 greased baking dish. Bake for 25 minutes or until the panko crumb topping is lightly browned and the Mac and cheese is bubbling. Serve immediately.
